Rolfe's Peanut Butter Truffles

Back in December, I did a 12 days of Christmas baking. My friend Brian posted a truffle recipe, he also shot me some variations. I used one of these variations yesterday for our Foster party tonight. Yum!

Here it is. Brian described it so well so I thought I would let him do it. I halved the recipe...

Chocolate by B – Peanut Butter

Ingredients:
1 ½ Cup Powdered Sugar
½ Cup Peanut Butter
3 eggs (whites)
12 oz (1 bag) White Chocolate Chips
24 oz (2 bags) Semi-sweet Chocolate Chips

Directions:
Cover two cookie sheets with wax paper and set aside.

Cream sugar and peanut butter together (will develop a sandy texture). Blend in three egg whites, one at a time, making sure each is fully combined before adding the next. The mixture will resemble cake frosting at this stage. Melt the White Chocolate in a microwave (60 to 90 seconds, be sure to mix well after the first minute). Allow chocolate to cool slightly and then add to mixture. Combine thoroughly and quickly (chocolate will start to set) and spoon onto wax paper (like making small drop cookies). Place in freezer for ten to fifteen minutes to set firmly.

Melt Semi-sweet chocolate in a double boiler. Remove fillings from freezer, dip in melted chocolate and return to wax paper. When all the chocolates are dipped, return them to the freezer for another ten to fifteen minutes to allow the chocolate to set. They may then be moved to air-tight containers for storage or served. Allow them to warm to room temperature before serving.

Homemade Peppermint Marshmallows

The first time I tasted non-Kraft marshmallows was the first season I worked at Williams-Sonoma for the holidays. I thought they tasted like cardboard. Oh, well.

But, I thought these looked so good, that I decided to give it a go. With the new thermometer I got from the rents for Christmas, it was perfect and easy.

3 pack unflavored gelatin

1/2 cup cold water

1 1/2 cup sugar

1/2 cup water

1 cup light corn syrup

1/2 tsp peppermint extract

1/4 tsp salt

2 oz crushed peppermint candies or candy canes

In mixer bowl, combine water and gelatin. Let sit.

In a medium saucepan, combine sugar, water, syrup, and salt until sugar is dissolved (over medium heat). Then turn it up to high and let boil till it reaches 240 degrees. Pour in mixing bowl with gelatin. Turn on medium till incorporated with gelatin. Then turn on high for 15 minutes (you may want to lock the bowl in). Pour in extract and combine for about 30 seconds.

To make ready a 9x13 pan, cover the pan with aluminum foil, then sift a good amount of powdered sugar over the entire thing.

Pour in marshmallow mixture (will be sticky and resemble marshmallow fluff). Smooth out the best you can. Top with crushed peppermint candies. Let sit uncovered over night or at least 12 hours.

Cut into 2 inch cubes with a pizza cutter. After cutting, roll sides of cut marshmallows in powdered sugar to keep them from sticking.

Eat them, give them, put them in hot chocolate.

Enjoy.

Chocolate Peppermint Shortbread

I love other food blogs. These help when you finish all the stuff you had on tap to make, you look at your kitchen partner, and say at 830 on Christmas Eve, "I'm in the mood to make something" after you've been baking all day and you aren't going back out to Publix.

I found this on a new food blog that I'll definitely be looking at more in the future.

These were actually really yummy - very Christmasy. Just adjusted it slightly.

2 C all-purpose flour
1/4 t salt
1 C (2 sticks) unsalted butter, room temperature
1 C sugar
1 t vanilla extract
1 large egg yolk
6 oz. semisweet chocolate chips
1/2 C finely peppermint chopped candies
3 oz. dark chocolate chips, melted

Cream all up to chocolate. Press in a greased aluminum foil lined pan and prick with a fork several times. Bake at 350 for about 30-35 minutes or until lightly browned. Sprinkle semi-sweet chocolate chips on top. Let melt, spread over dough. Pour crushed candies on top of that, spread evenly. Drizzle (with fork) the dark chocolate on top.

Let chill completely before trying to cut into fun shapes or triangles.

Peanut Butter Fudge

Believe it or not - I've never made this before yesterday. It is good stuff. This is definitely what needs to get out of my kitchen (in little gift bags) before I eat it all. So good and addicting, creamy and delicious!

This recipe is from Tina, who has been making it for 20 years - a family recipe. Thank you for sharing the recipe and for the tips on how to make it come out just right (without a candy thermometer!)

5 cups of sugar

1 large can evaporated milk

1 stick of unsalted butter

1 1/2 cup creamy peanut butter

2 jars marshmallow fluff (7 oz each)

Melt sugar and milk over low heat - add butter, stir until completely melted. Bring to boil for about 10 minutes (I had to raise the heat to about a 6-7) - stirring constantly! :) (You get your arm workout for the day!). When it begins to thicken, remove from heat. Stir in peanut butter and marshmallow fluff (who can't like this stuff, I mean, its totally not healthy for you, but so good). Pour into a buttered 10x15 pan with sides. Smooth out. Let chill (in fridge or on counter). Cut into small squares and give away!

12 Days of Christmas Baking - Day 6 - Candy Cane Fudge

Ok...still waiting for more recipes, so I'm going with one of mine. I am making it tomorrow night for a dessert party I am going to on Tuesday. So good and definitely right for the holiday!

Candy Cane Fudge

Today was baking day. One of the things was Candy Cane Fudge - amazing. I made it a few years ago and thought fudge was really hard till I made this. It isn't as hard as everyone makes it out to be.

Thanks to Mom for the chopping of the candy canes! Priceless...

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups semi-sweet chocolate chips
1 1/2 cups powdered sugar (definitely SIFT it)
1 cup crushed candy canes
1 1/2 tsp vanilla

Heat cream and syrup to boiling over medium. Boil for 1 minute. Remove from heat and add in choc chips till melted. Stir in powdered sugar vanilla and candy canes. Chill in 8x8 foil lined pan for at least 2 hours - makes 64 pieces of fudge.

Enjoy and Merry Christmas!